Bacon-Stuffed Mushrooms
INGREDIENTS- 1 lb large button mushrooms
- 3 strips bacon, crisp-cooked and crumbled
- 2 tablespoon butter
- 1 bunch green onions, finely chopped, white portion and half of the green portion
- 1 tablespoon green pepper, finely chopped
- 1/2 to 3/4 cup of Round Barn Redel Doux
- 3 oz cream cheese
- About 1/2 cup of plain dry bread crumbs mixed with 1 or 2 Tbsp. melted butter
Brush off mushrooms to remove any dirt. Separate stems from top of each mushroom. (If some mushrooms break while trying to separate them, just add those to the stem mixture.) Chop stems finely. Place the bottoms of the mushrooms on a greased nonstick cookie sheet. Preheat the oven to 425 degrees. Over medium heat saute onions and green pepper in butter about 5 minutes. Add 1/4 teaspoon salt. Add mushroom stems, stirring frequently. You want to keep heat up so the juices don't come out. Continue to saute about 5 minutes until mushrooms appear to be browning. Add Round Barn Redel Doux a little at a time. Saute about another 5 minutes or until liquid is absorbed. Add bacon and stir about 5 more minutes. Taste to see if you have a nice blend of salty and sweet flavors with the mushrooms. If you need a little more salt or wine then add a little at a time, but make sure you cook down the juices because you want it dry as possible before the cream cheese goes in. Take off burner and add cream cheese and stir. Cool mixture before stuffing the mushrooms. Dip tops in buttered bread crumbs. Bake about 12-15 minutes until tops are lightly browned. Serve immediately. If you let them stand on the cookie sheet too long, the juices will come out.
Number of Servings: 8-10
